Your rolls will have a darker color due to the coconut palm sugar. This is my only blend that includes a sweetener. I choose coconut palm sugar because it has a lower glycemic index (keeps your blood sugar more stable) while still provides wonderful flavor! Also, there is enough fat, fiber and protein in your rolls to keep the sugar absorbing into your body at a slower rate, so no sugar highs!
The consistency is a bit on the dense side, this is why I call them Bread Rolls. They are still a bit gooey, just not as fluffy and light as a white flour, yeasty dough.
If you love your icing of course you can drizzle some on top! I am offering you two recipes – a regular one and a cream cheese one – under Recipes page
or under the Recipes tab on this page. I like to make my icing with half powdered monk fruit and half organic powdered sugar. It doesn’t taste too fake (I am not a fan of the flavor of monk fruit sugar on its own), yet you just cut the sugar load to half!
The flour blend comes with a small baggie of organic cinnamon coconut palm sugar that is to be sprinkled along the log before you roll it up into a spiral.
Cinnamon Bread Roll blend:
Chickpea flour*, Tapioca flour*, Tigernut flour*, Coconut palm sugar*, Chia seeds*, Ground Flax seeds*, Ground Cinnamon*, Gluten and GMO free Cream of Tartar, Baking soda, Himalayan salt
*marks organic ingredients
Allergy Statement: The product is made in facility that is CLEAN from all key allergens.